Can you cook a turkey over night at a low temp.? If so what temp. and how long?

Question

I want to cook the turkey overnight so I can get a head start on cooking for Thanksgiving dinner, but I dont want the tyrkey to be dry. I have heard that you can but don't know of anyone that has. Please help me speed up my cooking.

Answer 1

You could, but I wouldn't suggest it unless you're experienced. But by all means, if you're daring, you could be very well rewarded. One could be able to cook a turkey by means of smoking. Not that many people are familiar or comfortable with smoking. It allows you smoke a turkey 30-40 minutes per pound at around 230F (as low as 220 to as high as 325) which may vary from depending on size of bird. It could be as long as 4 hours to 14 hours. And no, the environment of smoking to slow roasting is NOT at all the same despite the similar temperature. In any case, what I can recommend you do to a turkey overnight is, how ever you choose to cook your turkey, I strongly suggest you BRINE. It's a safe bet, even if you overcooked your turkey by ten degrees, it will still be moist enough. You don't need to baste. It's a waste of time.

If you want a head start, you should work on the dishes that are fine in the fridge overnight, i.e., cranberry sauce, pies, yams. These, you could just heat right up in the oven, or microwave if you choose to, just enough time to let your cooked turkey stand. Concentrate on the turkey, and just work on things like mashed potatoes, gravy, casseroles, and stuffing on Thanksgiving day.

Answer 2

Just enjoy the hustle-bustle of the day, and put the turkey in the oven Thanksgiving day. Don't forget... there are many other things to prepare and cook... the turkey would be sitting out too long while all that is being done. You're not eating Thanksgiving dinner in the morning, are you? Even if it was nice and moist, and not falling apart which you really don't want, it would still be sitting for hours before it's time to be served hot with all the other foods.

Answer 3

Depending on the lbs, of the turkey , you can start it off in a 500 oven, or 450 for 30 mins and then cover it and lower the heat to 375 until the thickest part of the breast is 161. Should take 2 1/2 hours of cooking. The pound range is between 10 -14 lbs.

Answer 4

Roasting times are for a preheated 325 degrees F. oven. Approximate Roasting Times for Stuffed Turkey Turkey Weight Hours 06 to 08 pounds 3 to 3-1/2 hours 08 to 12 pounds 3-1/2 to 4-1/2 hours 12 to 16 pounds 4-1/2 to 5-1/2 hours 16 to 20 pounds 5-1/2 to 6 hours 20 to 24 pounds 6 to 6-1/2 hours Approximate Roasting Times for Un-stuffed Turkey Turkey Weight Hours 06 to 08 pounds 2-1/2 to 3 hours 08 to 12 pounds 3 to 4 hours 12 to 16 pounds 4 to 5 hours 16 to 20 pounds 5 to 5-1/2 hours 20 to 24 pounds 5-1/2 to 6 hours For a stuffed turkey, the roasting time may vary up to 30 minutes, depending upon the bird and the oven. Use the meat thermometer to check the temperature of the dressing. The center of the dressing inside the bird (or in a separate baking dish) must reach a temperature of 165 degrees F. for food safety. For an un-stuffed turkey, place the meat thermometer in the thickest part of the thigh, taking care that it does not touch any bone. Roast the turkey until the meat thermometer reaches 180 degrees F.

Answer 5

I had a relative who cooked it overnight but don't remember the temperature other than it was in the 200+ range but under 300. When she opened the foil, the turkey was nice and moist, but the bird had totally fallen apart.

Answer 6

I would suggest no. The problem can be not only drying the bird and thus having dust to eat, but also the possibility of food poisoning depending on the temperature since you would have to have it so low to not over cook it if left all night.

I would recommend having it ready to go in the fridge and set your alarm to get up and get it in at some time depending on your needs.

Answer 7

My mother in law does this every year at 300 degrees and the turkey is soooooooooooooooooo dried out it is nasty... I did the turkey one year and got up every 2 hours to baste it with chicken stock and 1/2 stick of butter melted into it and it came out juicy and good and she was sooooooooo mad that everyone liked mine better she said she would cook the turkey her way as she didnt like my way.. cook it at 300 degrees and baste it every 2-3 hours and it will stay juicy and tender and cover it with foil and it will keep the juices in...

Answer 8

The turkey is the simplest dish to prepare and cook on Thanksgiving. Way to many people stress about the festive bird. I do a Turducken in my smoker at 210 for 14 hours and it comes out succlent and delicious. But smoking is not the same as cooking in the oven at a low temperature. Work on all your side dishes and appetizers the day or two before. Then Thanksgiving day everything just gets thrown into the ovens, on the stove and on the table. That way you can put your turkey in the oven and in a sense your just heating everything up. Do all your desserts a day or 2 before turkey day they take most of your time. Here's a BBQed recipe I also do for a second turkey and it turns out awesome! It will also free up your oven and give you tons of awesome juices for gravy! Good Luck!

Dave’s Famous Beer Can Chicken or Turkey

For chicken:
1 3 to 4 lb. whole fryer chicken, rinsed and patted dry
1 12 oz. can of your favorite beer
2 Tbs. granulated garlic
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 whole chipotle pepper in adobo sauce
Apple wood chips

For turkey:
1 14 to 20 lb. turkey, rinsed, and patted dry
1 can Fosters beer
6 Tbs. granulated garlic
2 Tbs. kosher salt
1 Tbs. freshly ground black pepper
3 whole chipotle peppers in adobo sauce
2 sprigs fresh rosemary (optional)
Apple wood chips

Preparation for the chicken and turkey are similar rub the garlic salt and pepper all over the outside and inside cavity of the bird open beer and remove about 2 regular swallows. Push pepper (s) into can of beer, 1 tsp. garlic and rosemary sprig(s) into beer also. Carefully push beer can into the cavity of the bird, then stand the chicken in a 8” or 10” Dutch oven. Stand the turkey in a 12” deep Dutch oven. Carefully set the Dutch oven and bird into the bottom of a Weber kettle B.B.Q. and place hot ready briquettes around the Dutch oven. Use about 30 briquettes for a chicken and a charcoal chimney full for the turkey. Scatter wood chips over charcoal and place the lid of the Weber on top and bake the chicken for 45 minutes and the turkey for 2 to 2 ½ hours or until meat falls off the bones or thigh juice runs clear. DO NOT LIFT THE LID UNTIL AFTER THE FIRST 30 MINUTES! Carefully remove bird and Dutch oven from B.B.Q. let rest 10 minutes before serving. You can save the juices to make a remarkable gravy for mashed potatoes or stuffing!